The Archibald Dining Package
$82 per guest
This year we are thrilled to collaborate with a number of finalists in the 2019 Archibald Prize exhibition for our Archibald Prize Dining Package menu. Head Chef Tim Brindley and his team will create menus inspired by stories from the artists and each month, we will celebrate different artists.
We launched the package with winning artist Tony Costa and finalist Katherine Edney, and then continued with Blak Douglas and Thea Perkins.
To wrap up the collaboration we are working with Packing Room Prize Winner Tessa MacKay and finalist Angus McDonald.
When Tessa MacKay is travelling away from Australia she craves fresh seafood, in particular salmon. As Tessa is lactose and gluten intolerant we have paired a beautiful salmon fillet with charred broccolini (now growing in our garden) and blood orange.
Angus McDonald’s naughty treat is churros and his favourite flavour of ice cream is coffee. We have created a playful dessert with both of these flavours.
The price of the dining package also includes a $2 donation towards the National Centre for Indigenous Excellence.
Please enjoy a choice of one main, one dessert, and a glass of wine
or beer, plus one ticket to the Archibald, Wynne and Sulman Prize.
2017 Willoughby park ‘IronRock’ Chardonnay, Albany WA
Lifted nose of flinty aromas with nectarine and citrus.
2017 Warramunda Estate Pinot Noir, Yarra Valley VIC
Packed with high-intensity fruit, delivered with seamless elegance.
4 Pines Pale Ale or 4 Pines Kolsch
Seared salmon, charred broccolini, blood orange, sorrel
*Inspired by Tessa MacKay
Roasted pork chop, fennel, globe artichokes
Roasted butternut pumpkin, mushroom, kale, toasted grains
Dulcey chocolate and banana mousse, cocoa sorbet, peanut
*Inspired by Angus McDonald
Chiswick green salad 12
Roasted baby carrots, spiced honey 12
Fried Brussels sprouts, tomato pesto, Pecorino 12
Crunchy chips, ranch dip, celery salt 12